I have to say I’ve made a dozen different kinds of cheesecakes trying to find the perfect one. One where you can enjoy an entire slice without needing two glasses of milk but sill heavy and creamy enough that it doesn’t taste more like pudding or a cream pie with cream cheese flavoring. I have to say I think I’ve got quite the winner now and am more than happy to share with anyone look for the best cheesecake. That surprisingly, was one of the easier recipes that I have tried.
The first thing you need to make sure is that you have a spring form pan. You want to be able to remove the sides and get those perfect slices of cheesecake without loosing half your crust. You can make this recipe with a blender or hand mixer just make sure that your cream cheese is softened enough before hand that you don’t end up with large chunks of cream cheese. If you need to toss the cream cheese into the microwave and stir with a rubber spatula to completely soften.
Once you have your crust made and you pour in your filling you put it in the oven. You will see the sides start to rise but it may not rise all the way to the center. When it is done you should be able to shake the pan and it will shake a little like jello but still be set and solid. That’s when you want to remove it. You want to use a butter knife to gently separate the sides of the pan so that when the center deflates it doesn’t start to crack the surface. If your like me you want a pretty cheesecake. Make sure you let it cool completely. And hey, throw some fruit and sugar in a pot and make a nice sauce to top it with if you want.
2 packages graham crackers (crushed)
2/3 cup melted butter
24 ounces cream cheese, softened (3 8oz packages)
1 cup sugar
2 tablespoons all-purpose flour
2 teaspoon vanilla
1 egg yolk
1/4 cup milk
Preheat oven to 350 F
Stir melted butter into crushed graham crackers. Use a 9″ spring form pan and press the graham crackers into the bottom and up the sides.
In a mixer bowl, combine cream cheese, sugar, flour, and vanilla. Mix until combined and fluffy. Add eggs and yolk, mix in small spurts on low until just barely combine. Stir in milk with a spatula. Pour into graham cracker crust.
Bake for 35-40 minutes or until center appears nearly set when shaken. Remove from oven and use a butter knife to gently remove crust from sides of pan let cool 15 min and use butter knife again. Let cool completely and refrigerate.